Adult Coloring Books!

I really love love love the Malay foodstall at ORP food court. Went there again to buy lunch.

And… popped into Evergreen stationery shop on the same floor to buy these!



Yeaps! I’d bought fibre-tip pens, colour pencils and a sharpener! Hehe, wondering why?

Am sure some of you would have heard about THE CRAZE OF COLOURING BOOKS FOR ADULTS from awhile back?

I’ve been fascinated since then, and have been wanting to get my hands on one of those beautiful colouring books. But me dilly-dally and somehow didn’t get around to ordering them online to be shipped to Singapore. And as with most things, it didn’t take long at all for these colouring books to be available in Singapore.

So yea, a friend helped me get a copy from Kino using her Kino card.

Thanks, M!



So right, I was very excited with my new toy(s), and was telling my colleague C about it. Here’s how the convo went,

Me: I bought adult colouring book!

C: Say whutttttt…?!

Me: You know, right? It’s quite the rage now, adult colouring books.

C: So what do you colour? Sexy body parts?

Me: (………)

Me: Nooooooo…!! I meant colouring books for adults, not really ADULT COLOURING BOOKS! No nekkid bodies!!


C didn’t seem to believe me, so here goes!



Wishing for More Strawberries to Call out Fat Boy in Australia

What a lovely post on a special day in a special year for us Singaporeans! Love it!

Thank you, Mr My15HWW!


Was surfing on Facebook when I saw this post. Clicked into the article DISCUSSING THE 5 GLARING SIMILARITIES THAT EXPLAIN THE SUCCESS OF LKY AND WARREN BUFFETT.

Very interesting read! Definitely a refreshing and much-needed (for me anyway) change from all the SG50 articles that are mostly about where to catch fireworks and how to spend the Golden Jubilee weekend *yawns*


Anyway, what’s gonna follow next might sound like a gushing love letter for a man deceased, but I’ll soldier on ahead anyway since this is my own space, hehe! Considered yourself warned, keke!


I’ve always loved and admired LKY, for all that he’s done for the nation. I truly believe that had it not been for his steely determination, incredible foresight and a very ‘world’s view’ kind of wisdom, Singapore would be nowhere near where we are now.

Just have a look at OUR NEIGHBOURING COUNTRIES, and those are countries with more natural resources, bigger land size and bigger population (read= market) than us. So it’s really no easy feat to bring the nation from there to where we are now in our short history.



But as much as I understood, respected and loved him for the nation-building part, especially in the formative years when it must have been darned difficult, I never really thought about how he had impacted and even changed my life. In his living years, I had never thought about it, and never made the connection of how the policies laid down had made all the difference to my life.

Yea, I just plain didn’t think about it.


But his death in March led me to read tons and tons of stuff about him, about what he had done and all that jazz. It was then that realization kicked in:



I was born into and grew up in a poor family. Really, we were quite poor when I was growing up. And my parents weren’t able to receive much formal education and were blue-collar workers all the way.

Had it not been the government’s dogged pursuit of the higher-value and higher-tech foreign investments, we wouldn’t have enjoyed the kind of economic growth we have.

Had it not been the work of a stable government with a deliberately pro-business environment, we wouldn’t have had the abundance of jobs we had and still have.

Had it not been for the EFFECTIVE AND HARMONIOUS TRIPARTITE RELATIONS, we wouldn’t have recovered so quickly from each downturn and recession.

Had it not been the various schemes to look out for the lower income groups and the HOUSING POLICIES WITH HOME-OWNERSHIP IN MIND, my parents might not have been able to feed ourselves and still afford our own roof over our heads We had gone from a rental flat when I was born to them buying a one-room flat when I was in primary school, and they upgraded to a two-room flat when I was in secondary school….

Had it not been for the education system here, I wouldn’t have been able to receive all the education that I did. Had it not been for the MERITOCRACY we have in our society, (and the transparency and honesty in our public services), kids from poor families like myself might not have been able to land good jobs and good pay. I even managed to go overseas for my masters degree in my late 20s and landed my first five-figure salary when I turned 32. All these from a poor kid who lived in a rental flat. I’d say not bad.

(Personal tidbit: I’m no longer working in the private sector, and am now working for HAPPY instead of moolah ^^)



Seriously, all that we enjoy and perhaps take for granted now did not happen by chance.

Singapore is the size of a pebble in a big fat ocean, and we have ZERO natural resources and our population is so small. We blardy didn’t have a chance. But hey, not only did we survive, we actually have become one of the most advanced, developed and some may even say successful nation from this region. Nothing short of a miracle, you know.


The SOCIAL MOBILITY that we have in our society is awesome.

Like in my own case, even if we’re not rich-rich now, we’re at least a reasonably comfortable middle-class family with our own roof over our heads. Life’s not luxurious, but it’ll do and we’re happy. It all didn’t happen by chance, you know. It’s all the policies, infrastructure and all that have allowed us such opportunities. Policies that try to level the playing field for even KIDS FROM POOR FAMILIES like me.

All these within one generation, and that counts for a lot, mind you.


The problem is… many of us have had it good for so long. In fact, for the younger folks, they’ve never even tasted failure or hard times. And we’ve long accustomed to a place where everything works efficiently and when something’s not working, it gets fixed really quickly. So the younger generation may not understand the tremendous effort that went into building this nation. They may not get that it wasn’t that long ago that things weren’t like this.

And that not everyone has it good like us elsewhere.

Just like what the author, Victor Mills, said in this article that went viral earlier this year, MANY SINGAPOREANS HAVE A MISPLACED SENSE OF ENTITLEMENT. And wait, before you start hurling criticism of how a foreigner should mind his own business, let me tell you Victor Mills is a naturalized Singaporean.

Interesting chap, methinks. Click HERE and HERE for more of his thoughts.


It’s almost shocking when I read some of the responses to some of our ministers’ sharing. There’s really nothing wrong with what the ministers (or even PM Lee or DPM Tharman) said, they usually make good sense and I believe they just wanted to paint a realistic picture for us so that we know what we’re up against.

But their words are always, sadly, taken out of context by those so-called alternative news sites or antis and mis-reported as them favouring foreign talents and dealing us, the locals, a really bad card. Or these antis would invariably sing same old tune of how the MPs and ministers are all making big bucks at the citizens’ expense or something along this line.

Like recently, SG Chan Chun Sing spoke about how OUR YOUNGER PMEs SHOULD GAIN MORE OVERSEAS EXPERIENCE so that we can remain competitive in the global economy.

Some people (deliberately?) (mis)interpreted his message as saying we Singaporeans are not good enough and that we should get out of the country. My eyeballs rolled to the back of my head. You want some eyeball-rolling exercise too? Click HERE.


And just today, some negative peeps also reacted badly to what Minister Tan Chuan Jin said in HIS RAPPLER INTERVIEW. He had said companies may choose to outsource their operations to places with lower operation costs like Manila, instead of Singapore, because the salary is possible a quarter of ours. Perfectly logical reasoning if you ask me. And he’s just stating facts.

Yet irresponsible alternative news site/s chose to take that out of context and twist Minister Tan’s words.

No, I won’t name the sites or share the links coz the last thing I wanna do is to drive traffic to it. And know what? I’d rather climb 10 flights of stairs first than to publicly acknowledge their existence. Hey, if you know me, you’ll know that 10 flights of stairs is a big fat hairy deal to me, k?


The worst thing is many of the readers blindly and ignorantly took what the so-called alternative news site published as the truth. They did not even bother to read the original article to form their own judgement I suspect these people just read headlines and sprout nonsense as comments and replies.

Anyway, looks like Minister Tan has been alerted of that ‘twisted’ post. Coz he posted this on his Facebook.


It’s just infuriating, all those people who create nothing out of something, and all those people who mislead others. They would yak about the darnedest things and then turn around and whine that there’s no freedom of speech in Singapore. Ya, right. Then why the heck they were able to publish so much already? *SMH*

Thank goooooodness I ain’t the only sane one around.

Am beginning to like this new site started by presumably young people. It’s called RISE OF THE STRAWBERRY NATION. Cute, right? Hur hur.



Anyway, they also blogged about how one stupid site misled its followers with a twisted account of Minister Tan’s interview. These fab young peeps have lovingly referred to the owner of that lying site THE FAT BOY IN AUSTRALIA *giggles*

And peeps, please gorgeous please do yourself a favour. Don’t follow those anti-Singapore sites and sites that spread lies. And please don’t share or repost their things. The more we ignore them, the better. Alternative news sites and hate sites are two different things. Alternative news sites and sites that spread lies are two different things too.

Be discerning. Surely you would know by now,



It’s all terribly sad. Don’t they know sites like the one owned by ‘the fat boy in Australia‘, and a few other Facebook pages (a certain ASS is gaining a lot of traction unfortunately) are all rubbish sites that publish half-truths on good days and complete untruths on bad days?

In my mind, sites like these are bordering on anti-Singapore, since all they do is twist people’s words by taking them out of context and to stir hatred amongst fellow Singaporeans. Dont’ go there, please, just don’t.


Anyway, I digress…

Going back to the topic of LKY. This is gonna be our first NDP without the man. Read that there’s gonna be a tribute for him at #NDP2015. They’re even going to leave an empty seat for him. Oh man, all the feels….

Let’s have one more look at his last NDP appearance.


There’s been A LOT OF TALK lately about #SG50 and even beyond, like #SG100 and stuff.

Can’t help but also mention that the next General Election should be near, or at least that’s what the whole world’s saying. I worry about the outcome, worry about how some people may not be thinking clearly. Or worse, voting whilst being misguided by reading all the half-truths and untruths online.

And, would there really be what they call the LEE KUAN YEW DIVIDEND? I sure hope so.


For this round, there’re supposedly over 100,000 first-time voters. What are these young people thinking? What are these young minds reading that might shape their minds? How will they vote?

If only the naysayers, anti-PAP and anti-Singapore people are starting so-called alternative news sites, are blogging and are leaving comments and generally making themselves heard, and the other voices are keeping silent, then what we have online is a very, very, very lopsided discussion. In fact, is there even discussion?


I wish wish wish that more people will speak up, and I specifically mean the people who may not necessarily agree with the currently loud noises online. This is not so much egging propaganda on, but I think balance is important.

So… am super happy that those adorable strawberry-munching young peeps (nope, never met them, but I’m gonna assume they’re uber adorbs, hehe!) are blogging.

I also came across this blog post by PETUNIA LEE that’s a rather good read! It’s a fab mix of head and heart, and I love how she’s described our ‘love affair’ with the ruling party. Hehe, yea, pretty much like an (Asian, my word) husband!

And there’s also this interesting one by SIMPLYJESME who had previously voted for the opposition party, but is now having a rethink. Seems like the ruling party’s earnest try at reaching out to communicate with the masses has touched at least her.

Go read.


Image Credits: Patrick Sng

13 Ways Koreans Eat their Ramyeon

Chanced upon AN INTERESTING FACEBOOK POST tonight. It’s about the 13 ways Koreans eat their instant noodles, ramyeon.



Not all 13 ways are unique to Koreans, of course. But still, the FB post still seems interesting enough for me to want to translate it from Chinese to English, so here goes!


Original in Chinese: 飽兒

The 13 Secret Tips the Koreans Use to Make their Ramyeon Tastier


1. Add Seasoned Soybean Paste (쌈醬 Ssamjang)
The sweetness and spiciness of ssamjang make the perfect seasoning to the ramyeon soup stock. Just add a little to your ramyeon when cooking.

There are basically three main types of paste you need to know when it comes to Korean food. First, there’s gochujang (red pepper paste) and this is what Koreans add to a lot of their food, including bibimbap. Second, there’s doenjang (soybean paste) which is made from fermented soy beans; this is similar to miso (Japanese) but earthier and thicker.

Then thirdly comes ssamjang, which is actually a mixture of gochujang and doenjang, with seasonings like garlic, sesame, and sugar added. This is the dipping sauce you see at practically all Korean BBQ restaurants. The Koreans use ssamjang as a dipping sauce when they eat meat, and they also add this when they do wraps. It’s apparently nutritious and healthy for our bodies.



2. Add Sugar
Did you realize that sometimes the ramyeon that you eat at certain Korean eateries taste sweeter than the ramyeon you cook at home? Well, you can try adding just a teeny weeny teaspoonful of sugar to the soup and cook.

Yea, might sound funny when you think about it, but the taste is supposedly quite addictive!



3. Add Black Pepper
This one’s obvious… I can already imagine how good it’s gonna taste when we add a dash of black pepper to the ramyeon~



4. Add Tofu (Beancurd)
Hehe, if you add some tofu to the ramyeon, it’s gonna feel almost like you’re eating tofu chigae!



5. Turn Up the Heat
The Koreans believe that the ramyeon will taste better if we cook it on high and strong flames.



6. Add Vinegar
Once you’ve cooked the noodles and right before you start digging in, you can try adding one to two drops of vinegar. This is supposedly fantastic and will make the ramyeon three times tastier!

Really…?! I’ve gotten try this!



7. Add Perilla Leaves (5 to 7 pieces)
Do you like the smell and taste of perilla leaves? Very distinctive, ya? Adding the perilla leaves to the noodles will ‘upgrade’ the ramyeon instantly!

In Korea, they refer to perilla leaves as sesame leaves and lord knows why. Coz sesame leaves look different. Anyway, the perilla leaves actually to a plant from the mint family. They appear quite frequently in Korean restaurants. These are the ones with jagged edges and the underside is purple!

They can be eaten raw, tha’s why you see them at Korean restaurants, you can either use them whole as a wrap for meat or even for sashimi. The leaves are fairly big and are useful as wraps. They can also be cut up and put in salads. Or some people add them to hot pots to give extra flavour. Perilla leaves can also be pickled with soy sauce to make banchan (side dishes.)



8. Stir the Ramyeon
This is pretty obvious, don’t just leave the noodles to cook.

Stir them often; in fact, if you can lift the noodles out of the pot and place them back repeatedly, even better. This will make the noodles chewier (yes, more Q, hehe!)



9. Use the Right Volume of Water
The right volume of water is important and the Koreans seem to believe that 550cc is the magic number for single servings.



10. Add an Egg
Now I’m sure this is not rocket science or anything new, many of us add eggs to our instant noodles. But compared to just cracking the egg directly into the pot of noodles, some Koreans prefer to crack the egg into a separate receptacle and beating it slightly before pouring the egg into the noodles.

And oh, remember, you shouldn’t cook the egg for too long. Alternatively, add the egg after you’ve cooked the noodles and turned the fire off. You can let the simmering ramyeon cook the egg.

Hehe, I like to add TWO(!) eggs!



11. MUST Add Cheese!
If you haven’t tried this before, you don’t know what you’re missing out on!

Yeaps, once the ramyeon’s all cooked, just add a slice of cheese in the middle right on top. Don’t have to stir or break the cheese, just wait for it to melt and coat itself around the ramyeon, ahhhh….



12. Use Leftover Soup Stock
You know how we sometimes have leftover soup stock from steamboat or whatever? You can use that for your ramyeon too! In Korea, they often have kimchi chigae, soondubu and stuff, so they can easily use those as the stock to cook their ramyeon.

Sounds delish!



13. Use Milk Instead of Water
Using milk will give you something that smells super good! The soup’s gonna be thicker too!

If you’re really going to try boiling milk, please be very careful! It’s something that you can’t turn your back on, even if for just a few minutes!

You see, as milk heats, the water in its structure starts evaporating from the surface. This concentrates the remaining fat and proteins into a thicker layer at the top of the pot. This layer eventually becomes so thick that water vapour rising through the milk can’t break through very easily and gets trapped. That’s when you’ll start seeing the milk bubbling and frothing like crazy and yeaps, it’ll start spilling all over.

I’ve never boiled milk my entire life (I’m really no good in the kitchen, keke!), but I read that there are two things you can do to avoid this spillage problem.

To avoid this problem of spillage, one can place a spoon with a long handle in the pot while the milk is boiling. The quick and dirty fix is to put a long-handled spoon into the pot as it is heating as the handle supposedly provides a conduit for the steam to escape.

The second way is just to keep stirring ever so often to break up the top layer, allow the steam to escape, and make sure it’s heating evenly.



Okie, that’s it, the 13 tips!

And oh, since we’re talking about ramyeon… I was in the Tanjong Pagar area for lunch on Thursday and popped into Lotte (Korean) Mart coz we’ve run out of instant noodles at home. Actually we don’t eat instant noodles too often, my mama thinks they’re way too unhealthy. But hehehe, I love ’em!


Anyway, was just going to pick up my all-time fave, the black Shin ramyeon, when I saw these!



Nongshim Jjambbong!! *screams!*

I love love love these! I happened to be in Seoul when they’d first launched it a few years ago, and bought some home. And aigoo, they were so good! In fact, they didn’t really taste like instant noodles! The texture of the noodles is totally different!

But they disappeared from the (Singapore) market for over a year already… Am not sure if they also stopped selling them in Seoul, but anyway, I just couldn’t find them anywhere in Singapore anymore! So glad they’re back on the shelves here!

There’re only three in each pack, so I bought two packs. Hehe, I cooked and ate it that very night I got home!




Of Cockscomb, Wine and Birthday

So, we were out for a little birthday celebration for Emz last night and found ourselves at a yakitori restaurant at Robertson Quay.

This was one of the first items on the menu.



Kanmuri (cockscomb)… and I went, ‘What the heck is that?!’

Guess many customers must have asked that same question I did. The restaurant provided this in the menu!



Ahhh… cock’s comb…! *giggles* But who would eat that?! I mean, who on earth would even think of eating that?!’

So we proceeded to order one of the sets and some a la carte items. Nope, we didn’t order cockscomb.



But oops… a stick of cockscombs was sent to our table! We asked and was told it’s part of the set. Arh, OK…

I picked one up and ate it… and WHOA! I was completely blown away! It was yummylicious!



Hehe, never say never!

Anyway we were at Shirokane Tori Tama at Robertson Quay. It’s supposedly one of the best yakitori places in Singapore, even CNN recommended it as the best three yakitori restaurants in Singapore. You can check out more reviews HERE.

Apparently, Shirokane Tori Tama opened its doors in Singapore back in 2009 and has built a rather strong following of yakitori lovers.

Did you know that this is actually of the famous TORI TAMA YAKITORI RESTAURANT in Tokyo? And Shirokane is actually an area in Tokyo Tori Tama in Japan is actually so famous that even renowned chefs have named it as ONE OF THEIR MUST-STOPS WHEN IN TOKYO. Nope, I’ve not visited any Tori Tama in Japan, but you can check out some pics and notes HERE.


The Shirokane Tori Tama in Singapore looks like this.



There’re counter seats and then the rest are all tables. Smallish place, think the overall seating capacity should be around 50 to 60 people or thereabout.

I like that the place is not at all smoky, and not too bright nor too dimly lit. When we were there, it was not too rowdy or noisy, neither was it too quiet. Just nice, I’d say.

Yakitori actually means grilled chicken, although most yakitori places grill lots more stuff than just chicken. Shirokane Tori Tama does specialise in chicken though, and yes, that includes all the exotic parts, hehe!


First, the heart’s served.



Then, the windpipe!




The skin! Ahhh… the skin! *screams!*



Then came a flurry of different chicken parts (like liver, glizzard…), meats and lord-knows-what that I started to lose track of things, and just focused on the EAT.

Practically all were fab. The (mostly ‘shio‘) seasoning, the grilling…. the taste was rather addictive. The meat was a perfect mix of tenderness and crunchiness, and the kick was just OOOPMH!



Omigawd omigawd omigawd, they have ox tongue…!!

I love love love ox tongue! It’s quite expensive though, compared to the other yakitori sticks (mostly $3-4), the ox tongue’s $12! But goooood!



And like the mushroom lovers we all are, we ordered mushrooms too!



Not sure how many sticks we ordered… but this looks about right.



Oh, we also ordered salad and some fried rice, sorry, no pics, hehe!

Anyway, the satisfying meal washed down darned well with the beer; maybe we should try the sake next time *burps*



If you wanna check out ‘proper’ photos of these goodness on skewers and their prices, you can click HERE for reference. Food blogger or any type of semi-professional blogger I ain’t, keke!

Know what? I’ve long described myself as the photographer of convenience. It it’s convenient to take, OK, I’ll take the photos. Haha, as lazy to move as I am, even if I know the angle, framing or lighting is better from the other side of the road or just two steps to the right, I’ll typically just make do with wherever I am, hee!


If there’s anything not so nice about last night’s experience at Shirokane Tori Tama, I’d say it’s the service. Especially for a Japanese joint, and this is supposedly an authentic one too, since hailing from Japan and all that jazz. But guess I’ll cut them some slack since I do know how hard it is to get help in the F&B sector and how it’s even harder to get good ones.

And oh, think I ain’t alone in thinking the service’s substandard. Quite some unhappy peeps HERE.


It was too early to wrap after dinner, so we decided to go have a drink at THE WINE COMPANY.

Keke, I’m a member there, you know? My fave outlet’s actually this one at Evans, but it’s sooooo…. unfriendly to people who don’t drive! I really like the more laidback and dressed-down feel of the place.



They have superb-value-for-money wine!



It was Saturday night…. and I definitely felt like some bubbly!



Cheese platter too!

But aigoo, the goat cheese in the middle… it’s the FATHER(!!) of all goat cheeses man! Ya, it’s so ‘goaty’ most of us couldn’t stomach it. And yea, this, coming from someone who adores the super ‘pungent’ varieties like all the blue cheeses!




And… what’s a birthday celebration without some (cup)cakes and candles, ya? All our love and warmest of warm birthday wishes for the birthday girl.

Happy Birthday, Emz!
May you find joy and happiness in everything you do.




Shirokane Tori Tama (Yakitori)
Add: 11 Unity Street #01-02 Robertson Walk Singapore 237995
Tel: +65 6836 5680
Hours: (Mon – Sat) 6 pm – 10.30 pm


Warm the Cockles of My Heart

I’ve two very adorable #overlyattachedcolleagues in the office.

Both are quite a fair bit younger than me, hehe, so to be honest, I pendulum between feeling bewildered and feeling thankful that they actually don’t mind spending time with this old one.


Anyway, I digress… One of them has this super-cute way of expressing herself, sometimes it’s the way she strings things together that describes the situation so interestingly, and sometimes it’s her peculiar choice of words.

Like ‘it warms the cockles of my heart‘. Who the hell says things like that?! You know how we all learn idioms and proverbs and all that jazz? But those stuff seems to fit better in writing. I mean, how many of you actually use idioms in your everyday speech?

Yea, J does. Cutely so.


I guess whenever she says something has warmed the cockles of her heart, she’s probably seeing lovely heart-shaped cockles in her mind, like this one.



But hey, we’re all different and we should always celebrate diversity amongst humankind, ya?

You see, whenever I hear her say that, this kind of yummylicious cockles come to my mind, bwahwahwah!



Until tonight.

I actually understood exactly why she sometimes feels compelled to use that description. Coz tonight, I watched a video that, yea, warmed the blardy cockles of heart. So much so that I decided to blog about it. But I needed to do a teeny weeny bit of research first.


And I chanced upon this news from Japan (EXACTLY two years ago!!) of how commuters at a train station in Tokyo, Japan, had acted swiftly to heave and push a train to save a woman trapped between the train and the platform.



So apt and so funny that THIS ARTICLE actually used these words ‘warmed the cockles of my heart‘!

Like, how did THEY know?! ^o^


Back in 2014, something fairly similar happened in Perth, Australia. A man’s leg was trapped in the gap between the train and the platform.

Without anyone telling anyone else what to do, the commuters all rushed forward to help push and tilt the train to free the man! You can watch the amazing video HERE.


And then in UK in April this year (2015), Londoners banded together to help someone too!

A unicyclist collided with a double-decker bus and was trapped underneath the bus. Some 100 people just stepped up and moved forward to help free him from then.

Pretty amazing! You can watch the video HERE


Hokies! So such things had happened in Japan, Australia and the UK… and then it happened RIGHT HERE IN SINGAPORE THIS MORNING!

A pedetrain was trapped under a lorry along Boon Keng Road. It started with two handfuls of men helping to lift the lobby upwwards to free the man.

Then WHOA! More and more men came hurrying and running to the lorry to help out.


Mind you, all these, without anyone organizing anyone to do anything together. Whatever happened to us Singaporeans?

We have always been described and faulted with being mechanical, not expressive, not spontaneous, almost stoic… you get the drift. We’re seemingly incapable of doing stuff without the government telling us so, without someone organizing us to do so. No?

Here, watch the video.


Know what? I can’t really explain why, but yea I actually found myself tearing as I watched the video!

It was a rather strange feeling as I felt a strong sense of #SingaporeanPride, alongside feelings of being touched, being thankful. Anyway, I’d shared the video on Facebook and also commented that I cried watching it.


And shortly, I received a PM from a friend. Hehe, she’d PM’ed me to say she cried too watching the video! Yay! So glad I wasn’t the only weird and silly one!

She’d said,

“Really proud of what we have here in Singapore lah. Like people putting aside differences. And these was a comment that said ‘some of them could be FT and PRs too!'”


Really leh!

In fact, in a smaller way, I felt something that’s a teeny weeny bit similar to what i had felt during the poignant LKY WEEK. It sorta gave me hope that… hey, when it comes to the crunch, we Singaporeans CAN band together and do the necessary.

Yeaps, tonight marked the definitive moment I fully understand how it felt to have something warm the cockles of my heart.


Image Credits: